appetizers

Soup Du Jour				6
Organic Baby Leaves & Cherry Tomatoes with aged sherry and balsamic vinaigrette				7.50
Caesar Salad				8
Bistro Salad mesclun greens with endive, raddichio, arugula & gorgonzola cheese tossed fresh tarragon & dijon vinaigrette				9
Lobster Ravioli with pink vodka & basil sauce				9.50
Four Cheese Tomato Sacchettoni in an alfredo, sauce garnished with fresh-diced tomatoes & broccoli florets				9
Marinated Grilled Shrimp over baby field greens roasted red peppers & goat cheese				11
Salmon Gravlax dill & mustard vinaigrette				9
Herb Cured Filet of Beef Carpaccio on a bed of organic baby leaves topped with extra virgin olive oil parmesan shavings				9.50
Duck Confit on Wild Mushrooms & Arugula topped with red onion marmalade, raspberry & walnut vinaigrette				9.50

main course

Atlantic Salmon Steak on a bed of wild rice, haricot vert, topped with a fresh herb beurre blanc sauce				19
Grilled Loin of Pork Paillard served with herb roasted new potatoes & asparagus with a balsamic & rosemary demi glace sauce				19
Vegetarian Special mixed grilled vegetables on a bed of saffron couscous & quinoa, tossed with sautéed wild mushrooms garnished with pesto vinaigrette				18
Grilled Filet Mignon garnished with roasted garlic mashed potatoes & a medley of vegetables topped with a wild mushroom bordelaise sauce				24.50
Guinness Beef Tenderloin Stew served with almonds rice pilaf & medley of vegetables				19
Grilled Sirloin Steak garnished with roasted garlic mashed potatoes & mixed vegetables bordelaise sauce				21.50
Chicken Breast stuffed with swiss cheese, red peppers and arugula served over parmesan risotto				19
Long Island Duck pistachio quinoa & seasonal vegetables with date & grand marnier sauce				21